Preheat oven to 375 degrees; line 8 muffin tins with baking parchment. In a bowl, combine flour and sugar. In another bowl, beat milk, eggs, vanilla, and butter until smooth and pale, about 2-3 minutes. Pour the batter over the flour mixture; stir with a wooden spoon. Fold in the dates; scrape mixture into the muffin pans, filling each about halfway. For the topping: sprinkle 1 tbsp. of the sugar on top of the batter in each cup. Add ½ tbsp. Butter, and then pour about 1 tablespoon water over each. Bake for 25 minutes; remove from oven and cool for 5 minutes in the pan. Invert onto plates, peel off the parchment and serve immediately.
Ready in 55 min